Maddox, whose resume includes The Bound’ry and who recently did a cameo appearance working with Hal Holden-Bache at the newly opened Lockeland Table, is putting together a seasonal menu of light breakfast items and creative lunchtime sandwiches on house-baked bread (with many ingredients prepared sous vide), along with tempting desserts and pastries. The team includes sous chef Brittany Kane and pastry chef Audra Dykes.

Davis handles the coffee side. He’s a longtime coffee master, a veteran of Fido and Hot & Cold who’s also spent time out west. He’s selected a unique supplier for his beans: Sunergos Coffee, a highly regarded micro-roaster out of Louisville, Ky., that also has a couple coffeehouses there.

Davis says Coffee, Lunch. is the first place in this area to serve Sunergos. He’ll also be crafting house-made syrups to flavor the coffee drinks.Maddox, meanwhile, said he also wants to offer a sizable selection of packaged food items. “I want people to be able to beat the parking meter,” he said, laughing. “You get 10 minutes for a quarter. My goal is for you be able to get in and out in 10 minutes.”

The team also expects to attract foot traffic from the upcoming Music City Center, just a couple blocks away.

Coffee, Lunch, located at 300A 10th Ave. S., is expected to open Sept. 4. The hours will be 7 a.m.-6 p.m. Monday-Friday. For updates follow @coffeelunchnash on Twitter or coffeelunchnashville on Facebook.

Last month I told you about Cafe Fundamental, the project of chef Jamie Watson and his business partner Sandra Westerman. Watson has worked with some of the big names in New York and is a friend of Bobby Flay, but his cafe is intended to be a small, cozy French-inspired eatery. It’s located at 1115 Porter Road, in the vintage storefront formerly held by the late Greek restaurant Zavos.

Chef Watson describes Cafe Fundamental as a patisserie and a brasserie, and he’s rolling out the business in stages.

He opened the cafe last week with phase one, patisserie items and coffee. Hours are 7 to 11 a.m. Tuesday through Friday, offering croissants, pain perdu and other French breakfast pastries. On Saturday, it’s breakfast/brunch/lunch 7 a.m. to 1 p.m., with dishes such as duck confit hash with poached egg, and omelets served the French way with pommes frites (fries) and green salad. He has also perfected his sauce Choron, which is like hollandaise with a dollop of tomato, and is a traditional topper for eggs in France.

Lunch service will be added Sept. 4, and dinner will begin a couple weeks after that. Watson said the cafe will open at 4 p.m. for wine and small plates until 6, then dinner will be served.

The chef is still working on the dinner menu, but he says look for “French classics reinterpreted” and an emphasis on seasonal local and regional ingredients.

Watch for updates on the Cafe Fundamental page on Facebook.

Usually the news out of popular indie record store Grimey’s doesn’t have a direct bearing on the food biz, but we learned last week that Grimey’s, a store whose thoughtfully curated selection of new and used CDs and vinyl, has earned national notice, is adding an annex a couple of doors down on Eighth Avenue South.

The new space — dubbed Grimey’s Too — will encompass not just an expanded record selection but also a selection of books, a gourmet coffee bar, outdoor seating and a space out back that will host food trucks.

My colleague D. Patrick Rodgers got the scoop from Grimey’s co-proprietor Doyle Davis, who reveals the book component will be a “full-service indie bookstore” called Howlin’ Books. As for the coffee side, we may see some familiar local folks manning the barista bar. I’ll share details when I get them. Grimey’s Too will open sometime later this year.